Biopeptides from vegetable proteins: new scientific evidences
Publication date: February 2020Source: Current Opinion in Food Science, Volume 31Author(s): Domenico Montesano, Monica Gallo, Francesca Blasi, Lina CossignaniIn the last few decades, the search for new bioactive compounds able to fight several chronic degenerative diseases has increased. In this context, natural sources are especially appealing. Among these new products, peptides are included, for the promising bioactivities and potential applications. In fact, bioactive peptides represent specific sequences of amino acids with numerous health effects so they can be used for the formulation of new drugs, nutraceuticals and...
Source: Current Opinion in Food Science - November 14, 2019 Category: Food Science Source Type: research
Added-value of indirect methods to assess the relationship between implicit memory and food choices in adult consumers as well as in children
Publication date: June 2020Source: Current Opinion in Food Science, Volume 33Author(s): Sandrine Monnery-Patris, Stéphanie ChambaronIn recent decades, numerous studies conducted to assess the factors impacting food choices and eating behaviors were mainly based on direct protocols in which the participants were directly questioned or explicitly informed about what was expected from them. These direct methods may induce biases in responses, especially due to the social desirability effect. To counteract these drawbacks, indirect protocols, involving priming methods or assessing implicit and explicit attitudes toward foods,...
Source: Current Opinion in Food Science - November 12, 2019 Category: Food Science Source Type: research
Alcohol ‘use’ and ‘abuse’: when culture, social context and identity matter
This article aims to show that the terms ‘use’ and ‘abuse’ conventionally mobilized to speak of good and bad consumption are not able to exhaust the range of possibilities in terms of alcohol drinking behaviors understanding. Indeed, only the consideration of contextual and identity dynamics can allow us to understand with accuracy the relationship to this substance.Graphical abstract (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - November 11, 2019 Category: Food Science Source Type: research
Determination of steroidal estrogens in food matrices: current status and future perspectives
Publication date: Available online 3 November 2019Source: Current Opinion in Food ScienceAuthor(s): Pathum D Wathudura, KD Thimira Kavinda, Sameera R GunatilakeDevelopment of accurate and versatile techniques to determine steroidal estrogens in food matrices have become a major concern due to their harmful health effects. Deleterious effects have been reported even at low ppt levels and the analytical methods developed should be able to determine such levels. This brief review is centered on the novel method developments for the determination of five steroidal estrogens, estriol, 17α-estradiol, 17β-estradiol, estrone, an...
Source: Current Opinion in Food Science - November 5, 2019 Category: Food Science Source Type: research
Digestive fate of polyphenols: updated view of the influence of chemical structure and the presence of cell wall material
Publication date: Available online 3 November 2019Source: Current Opinion in Food ScienceAuthor(s): Eden Eran Nagar, Zoya Okun, Avi ShpigelmanThe increasing awareness of lifestyle implications on our well-being resulted in a great interest in health-promoting aspects of food and food components, and their role in the prevention of chronic diseases. Polyphenols are suggested to be correlated with numerous health benefits, however, their bioaccessibility and bioavailability, which can alter their actual activity, is not fully understood. Recent studies reported various, yet usually low, structure-dependent in vitro bioaccess...
Source: Current Opinion in Food Science - November 5, 2019 Category: Food Science Source Type: research
Getting More Out of Wine: wine experts, wine apps and sensory science1
Publication date: Available online 1 November 2019Source: Current Opinion in Food ScienceAuthor(s): Barry C SmithHow do consumers decide which wines to buy from the bewildering range on offer to them? Who should they turn to for advice? The answers to these questions are of interest not just to consumers but also to producers and wine merchants who hope to influence consumers’ choices and develop their interests in wine. At one time, consumers looked to the points awarded by authoritative wine critics but increasingly, they use wine apps to extend their wine choices. Reliance on digital technology is meant to replace rel...
Source: Current Opinion in Food Science - November 3, 2019 Category: Food Science Source Type: research
Ultrasound: beneficial biotechnological aspects on microorganisms-mediated processes
Publication date: Available online 28 October 2019Source: Current Opinion in Food ScienceAuthor(s): Jorge Pamplona Pagnossa, Gabriele Rocchetti, Ana Cristina Ribeiro, Roberta Hilsdorf Piccoli, Luigi LuciniUltrasound has been employed in a wide range of processes as related to biotechnology, fermentation and food processing. In this regard, the use of ultrasound represents an emerging technology able to minimize processing and positively impact on both microbial safety and quality of different food products. According to the frequency and intensity used, ultrasound has been proposed for monitoring fermentation processes and...
Source: Current Opinion in Food Science - October 29, 2019 Category: Food Science Source Type: research
Alcohol “use” and “abuse”: When culture, social context and identity matter
This article aims to show that the terms “use” and “abuse” conventionally mobilized to speak of good and bad consumption are not able to exhaust the range of possibilities in terms of alcohol drinking behaviors understanding. Indeed, only the consideration of contextual and identity dynamics can allow us to understand with accuracy the relationship to this substance.Graphical abstract (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - October 19, 2019 Category: Food Science Source Type: research
Volatilomics for food quality and authentication
Publication date: Available online 15 October 2019Source: Current Opinion in Food ScienceAuthor(s): Anastasia E Lytou, Efstathios Z Panagou, George-John E NychasVolatilomics technology plays a significant role in food quality and authenticity assessment. Its main advantage is the generation of a plethora of data that can be rapidly analysed and provide in short time estimation on products’ quality. Technical aspects of volatilome analysis, including sample preparation, extraction methods, analytical conditions, instrumentation and multivariate data analysis are considered to be a significant part of the volatilomics appr...
Source: Current Opinion in Food Science - October 16, 2019 Category: Food Science Source Type: research
Laser-induced breakdown spectroscopy for food authentication
Publication date: Available online 14 October 2019Source: Current Opinion in Food ScienceAuthor(s): Maria Markiewicz-Keszycka, Raquel Cama-Moncunill, Maria Pietat Casado-Gavalda, Carl Sullivan, PJ CullenWith the globalisation of food markets, food authentication has become a significant concern worldwide to ensure food safety and to avoid origin and quality fraud. A multi-elemental fingerprint is a powerful tool for detection of adulterants and geographical origin of foods. Laser-induced breakdown spectroscopy (LIBS) is a promising technique that can provide a mineral fingerprint of food products. LIBS allows a rapid, high...
Source: Current Opinion in Food Science - October 15, 2019 Category: Food Science Source Type: research
Recent Advance in SERS techniques for food safety and quality analysis: a brief review
Publication date: Available online 11 October 2019Source: Current Opinion in Food ScienceAuthor(s): Zhuangsheng Lin, Lili HeSurface enhanced Raman spectroscopy (SERS) has shown a wide array of applications in food safety and quality to detect and analyze chemical and microbiological hazards. SERS technique offers advantages over traditional analytical techniques as a rapid, sensitive “fingerprinting” and field-deployable analytical tool. However, SERS technique still faces challenges when applied for analysis of complex food matrices. Recent advance in SERS techniques for food safety and quality application has been fo...
Source: Current Opinion in Food Science - October 13, 2019 Category: Food Science Source Type: research
Smartphone-based Biosensors for Portable Food Evaluation
Publication date: Available online 3 October 2019Source: Current Opinion in Food ScienceAuthor(s): Yanli Lu, Zhenghan Shi, Qingjun LiuRapid and accurate analysis of food draws considerable attention in the modern pace of the world due to the close relationship between human health and food safety. Traditional detection technologies for food evaluation are often restricted by high cost, lengthy time, bulky instruments and trained personnel. The marriage of biosensors with smartphones enables the development of powerful analysis platforms for food evaluation including detection of food contaminants, toxins, pathogens, allerg...
Source: Current Opinion in Food Science - October 4, 2019 Category: Food Science Source Type: research
Consumer responses to novel and unfamiliar foods
Publication date: Available online 1 October 2019Source: Current Opinion in Food ScienceAuthor(s): Hely Tuorila, Christina HartmannThe demand for sustainable foods and an increased consciousness of health and well-being, as well as other societal changes, create opportunities to develop novel foods. However, consumers are programmed from early childhood to prefer familiar foods. We now know that individual variations in disposition determine responses to novelty. Disgust, along with food neophobia and related traits, has been identified as a major barrier to accepting novel food alternatives. In this paper, we present two ...
Source: Current Opinion in Food Science - October 3, 2019 Category: Food Science Source Type: research
Assessment of antibiotic resistance in staphylococci involved in fermented meat product processing
Publication date: Available online 28 September 2019Source: Current Opinion in Food ScienceAuthor(s): Constanza Maria Lopez, Maria Luisa Callegari, Vania Patrone, Annalisa RebecchiThe production chain of fermented sausages can be considered a major source of the dissemination of antibiotic resistance (AR), spreading from farm to the final product. The natural microbiota involved in the complete process may carry AR genes which can be potentially transferred to pathogens or opportunistic bacteria thus representing a risk to human and animal health. Coagulase-negative staphylococci are a dominant microbial group in fermented...
Source: Current Opinion in Food Science - September 30, 2019 Category: Food Science Source Type: research
Spectroscopic approaches for rapid beer and wine analysis
This article highlights advantages and disadvantages on the use of spectroscopy methods (NIR, MIR, Raman and UV-VIS) for the rapid analysis of beer and wine as well as presenting some novel and recent applications related with routine analysis of composition, authentication and traceability. (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - September 19, 2019 Category: Food Science Source Type: research
